Vegetarian Russian Potato Salad aka Olivier

There is something very comforting and even nostalgic about Russian Potato Salad. Although it's better known as Olivier, by the last name of its creator, Belgium chef Lucien Olivier. Chef Olivier created it while working in Hermitage, one of Moscow's most sophisticated restaurants at that time. The dish became an instant hit, bringing fame and glory to its creator. The modern version of Olivier salad certainly came a long way from an elaborate meal full of exotic ingredients such as ... Continue Reading

Buckwheat Crepes with Cured Salmon

Buckwheat Crepes with Cured Salmon Ingredients:For the salmon:4 oz kosher salt4 oz granulated sugar1 lb salmon sashimi-grade (skin on, bones removed)For the crepes:whole milk - 2 cupswater - ¼ cuplarge eggs - 3all-purpose flour - 1 cup (sifted)buckwheat flour - ½ cupsugar - 2 tablespoonssalt - 1/2 teaspoonmelted butter - 3 tablespoonsOil for fryingSour cream and a small bunch of herbs (dill, parsley, tarragon for serving) Instructions:To make cured salmon you will ... Continue Reading

Salmon Gravlax with Horseradish Creme

What is the only rock that humans eat? It’s the one surrounded by tons of mysterious and ambiguous theories – table salt! This unique mineral is used in virtually every dish – from appetizers to desserts. Being the most famous flavor enhancer on earth, salt is also dangerous. Dangerous to your reputation as a cook, especially if you overuse it. Some people even claim to have the superpower of figuring out how much salt is in the respective cooked dish by merely smelling it. I’m not ... Continue Reading

Savoring Life the Italian Way with Mezzetta

When was the last time you were abroad? In the current situation, it’s hard to plan and enjoy any travel experiences. But what if I tell you that instead of waiting for borders to open, you can turn your dinner table into a vibrant culinary map of Italy? A few simple and easy-to-find ingredients combined with a pinch of cultural savviness and a dollop of imagination will bring an extraordinary adventure to your plate. No passport needed, I promise.  A mouthful of opening credit... Continue Reading

Calamari Fritto Misto with Spicy Aioli

Let's get over the stigma of deep-fried deliciousness with this splendid Calamari Fritto Misto with Spicy Aioli. There is a tasty and healthy life beyond french fries with onion rings! You don't have to be a chef to discover and explore that alternative deep-fried reality. Think of one of the leanest proteins – calamari. Its name sings the song of the sea. Its delicate tenderness is rhapsodized alongside with all the trickiness it takes to cook it properly. And here I am to bring you ... Continue Reading

Rye Fluffy Blini with Salmon Roe Dill and Sour Cream

This Rye Blini recipe is an homage to my childhood favorite Oladki blinis that my mom often made for breakfast - thick, fluffy, and perfectly golden brown. An absolute culinary perfection. She always served them with a dollop of luscious, incredibly rich, sour cream she brought from the local bazaar (Ukrainian farmers' market). Sometimes I wouldn't even wait until she put the sour cream into a bowl. I would deep the whole pancake right into a sourcream jar which would make my mom furious. ... Continue Reading

Draniki – 3-Ingredients Crispy Potato Pancakes

It's hard to believe, but these wonderfully delicious Crispy Potato Pancakes are made with only three main ingredients - grated potato, onion, and some cornstarch. I think such basic seasonings like salt and pepper could hardly count as a separate ingredient. You will also need a decent amount of vegetable oil for frying, but that's about it. The whole process will take less than 45 minutes, and the result will definitely surprise you. This beautiful Slavic dish is one of the favorite ... Continue Reading

Pan-Fried Zucchini with Yogurt Dressing

I wanted to post this Pan-Fried Zucchini with Yogurt Dressing recipe before the 4th of July because I think this dish goes exceptionally well with grilled meat and fish. The beauty of these zucchinis is that they can be a lovely side dish or a completely independent vegetarian main coarse. It's up for you do decide. Since I don't have access to a grill right now, so I pan-fried these bad boys. But if you're among those lucky people who can enjoy a backyard BBQ, you can grill your zucchinis, ... Continue Reading

Roasted Carrot Hummus From Scratch

Today is a National Hummus Day. And I want to celebrate by sharing one of my all-time favorite hummus recipes - Roasted Carrot Hummus. This hummus is naturally sweet, thanks to roasted carrot, creamy, and packed with vibrant flavors. You can serve it with your favorite fresh and roasted veggies, grilled chicken, or toasted flatbread. It tastes wonderfully well with almost everything. How To Make Hummus From Scratch? I'm one of those people who don't like store-bought hummus. To me, it ... Continue Reading